Corned Bean Hash
My mom was always firm in asserting her Irish heritage, especially on Sundays. Sundays seemed to always be the day we celebrated things with family, be it holidays or just the one day of the week we all sat down for a meal together. Either way, most of my favorite Sunday meal memories involve my mom serving up a dish of corned beef. A seriously fatty, salty cut of beef, it pairs perfectly with cabbage, butter, pearl onions, and peppercorns. As leftovers, nothing makes a better next-day breakfast: corned beef mashed with potatoes, onions, garlic, salt, and a little bit of cabbage...the original 'Corned Beef Hash' breakfast I grew up lovin'.
Obviously, my options are much more limited now when trying to recreate her dishes. Tempeh doesn't do the trick, and seitan simply doesn't have it. The trick here? Good old fashioned legumes. Kidney beans, to be exact. While no exact mimic in texture, the flavors brought together in this dish bring me all the way back to that giant wooden dining table of my youth. 
Ingredients:
2 tablespoons sunflower oil (or other high heat oil) 1 cup onion, diced 1 cup cooked kidney beans, mostly mashed 1 cup potatoes, diced into 1/2 in. chunks 1/4 cup tahini 1-2 tablespoons Braggs liquid aminos or soy sauce 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 tablespoon water 
Instructions:
Heat oil in a cast iron skillet on medium/ high heat. Add chopped onions and cook until they soften and brown slightly. Separately, mash your kidney beans. They should still be a little chunky, just mashed enough to bind things together. When the onions are ready, throw in the kidney beans, potato, tahini, liquid aminos, and water. [*Remember: liquid aminos/soy sauce are SALTY. Start with 1 T. and add more as needed!] Stir to combine. Cover and cook on medium heat for about 15-20 minutes, until potatoes soften, stirring occasionally to prevent sticking. If anything does stick, add a little water to the pan (about 1 tsp as a time) to help loosen things up. Once its ready, remove the cover and cook several more minutes on each side, letting both sides get a little browned and crispy. Serve straight from the skillet- its best piping hot! Serve with tofu scramble, toast, or perfect vegan pancakes! 
My favorite part about this recipe is the lack of guilt I feel after consuming it. No lard, no unhealthy fats, and nothing processed. A great way to kick off healthy breakfasts in the New Year!
And I think Mom just might be proud. 
40 Comments
Harriette link
2/17/2013 01:47:43 am
What? No comments? Why isn't anyone commenting? My stomach started rumbling just looking at this recipe! I guess you have to be (part) Irish, right? Anyway, I just wanted to say that this looks amazing and I will be making it for dinner tonight! Yum!
Amber
2/23/2013 05:45:23 am
Thanks Harriette, hope you enjoy it! We're planning on re-making this one for St. Patty's Day as well!
Don Mear
6/12/2016 09:58:01 am
Good recipe. The Amino gave it a deep flavor and the Tahini a thick base. I spruced it up with green bell peppers and several dashes of Franks hot sauce. I'll definately make it again.
Shari
2/27/2013 10:22:30 am
This looks fantastic! It is going on my weekend breakfast to-do list. I used to make homemade real corned beef hash in a deli I worked in many years ago when I still ate meat. I can't say I have really missed corned beef hash, even though I really liked it, but seeing your recipe brought back yummy taste memories.
Shay
6/14/2013 06:04:46 am
I made a version of this today out of desperation (need to go grocery shopping) and it was very delicious and satisfying. Thank you for the inspiration.
hillary
7/6/2013 10:26:27 am
This is fabulous! Thank you for the recipe!
Meri
7/30/2013 09:42:07 pm
This was really easy and tasty. My 4 year old enjoyed it as well!
Kat
8/23/2013 11:58:42 am
I dont have any tahini. What would you recommend to use as a substitute? I tried using peanut butter instead and it just doesn't taste right. Very tasty other wise! Love the recipe!
Amber link
8/23/2013 11:15:03 pm
Hi Kat! I can see why that might've tasted a little off- peanut butter is much sweeter. If you have hemp seeds, I would probably blend some with a little olive oil or water to make a paste similar to tahini. It will have a different flavor, but a savory one. If you don't have hemp seeds, try blending a raw nut like cashew or macademia with a little water to form a similarly textured paste. Good luck!
Etz link
9/11/2015 03:08:39 pm
I have the same dilemma-- no tahini. I might use hummus instead, it has a similar texture and isn't sweet.
jo
9/22/2013 03:20:55 am
I just made this recipe and it was so so good. I just made a little change. When i use to make hash with beef or chicken, i used sweet potatoes and i did the same here. This recipe will be on my regular rotation. Thanks for the fabulous recipe.
tina link
11/14/2013 02:38:13 am
what is the serving size on this dish?
Amber link
11/15/2013 05:37:39 am
Definitely 2, but easily 4 servings int this dish. Enjoy!
Keenun - Eat Your Freaking Vegetables link
1/26/2014 09:08:36 pm
I use your recipe to make this quite often and we love it! I actually linked your recipe to our blog yesterday! Hope you don't mind! It's just so delicious.....had to share!
Amber link
1/27/2014 10:33:38 am
Thanks Keenun! I loved the write-up and am so glad you guys like the recipe!! Its one of my faves, too.
Femi link
2/10/2014 10:57:19 pm
can't wait to try this! thanks for posting :)
Karen
3/9/2014 10:58:31 am
I thought this looked delicious! I used to love eating corned beef hash as a kid, frying it in butter. Yikes. I've been vegetarian for 24 years (now mostly vegan) and think about it once in a while. I wouldn't have a clue what it's supposed to taste like anymore, ha ha. I used chipotle spiced pinto beans and it was so yummy! I made the recipe as is except for the beans. I think next time I will make it with regular pintos. Thanks for posting this, so hearty and nutritious :)
Michelle @ Michelle's tiny kitchen link
3/19/2014 12:23:30 am
I made this for St. Patrick's Day this week and my husband and I absolutely loved it! Thanks so much for sharing, we will definitely be making this again.
Melissa link
3/19/2014 06:45:36 am
I had low expectations for this recipe because cured beef is such a particular flavor, but i was pleasantly surprised! It is very similar in both taste and texture - eating the leftovers now and loving it just as much the second day. Thanks for letting happy childhood memories come full circle in a healthier way :)
Erin
4/2/2014 08:23:37 am
I just made this and I don't think you understand how much this means to me. The hardest part of being vegan for me was not being able to eat corned beef hash. This is delicious and looks just like corned beef hash.
Marty
5/14/2014 08:53:00 am
I made this----saying to myself the whole time---this girl is a bubble off---this won't work. Well, this old woman was wrong. This is delicious---really delicious stuff! I am wondering about adding some finely diced green peppers, red peppers and maybe even half a carrot. This was really good, filling and strangely meaty.
Jo
6/5/2014 02:54:47 am
I really wanted to like this. I made it twice and it just wasn't good. I followed the direction to the t. sorry
Tea
7/2/2014 10:35:56 am
Haven't made this yet but I plan to in the near future. This recipe made my week... the hardest part of being a vegetarian, for me, is not being able to have corned beef hash. I love that stuff. Thank God (and you) for posting this!!!
Noreen
10/17/2014 08:59:55 pm
I was too lazy to mash the beans by hand and used the food processor; so they cam out pureed. But it still turned out great! The creaminess of the pureed beans mixed with the tahini made it the perfect vegan comfort food. I will definitely make this again. Thanks for sharing!
Kat
12/28/2014 12:52:56 pm
I just have to say that I found this recipe on pinterest a few months ago and I cannot get enough of it! I make it at least once a week and even my non-vegan friends love it. I chop and toss some kale in with an extra dash of salt. Thank you so much for sharing this with the world!
Amy
2/15/2015 01:55:44 am
This is so yummy. Thank you! I did add a veggy oxo cube in water and going to add carrots next time too, as my non-vegan daughter loves it this way and it makes it into a meal our whole family enjoys. Can't wait to check out the rest of the site.
furiousxgeorge
3/15/2015 01:43:17 pm
My mom made it for me for St. Patricks day, delicious! The flavors are so deep, more so then you would think from the ingredient list. Thanks for posting it!
Yvonne link
3/22/2015 04:55:02 am
Vegan Stovies!!!! (I'm Scottish, Scottish people will understand I think!) I made this fab recipe but I missed out the tahini and added some french mustard and white pepper instead... DELICIOUS!! I now have to make this into a corned bean pie... the hubby has demanded it! Thank you for the recipe. Yvonne
Chuck
6/28/2016 09:09:32 am
Just made this for the first time. I cut my potatoes up smaller than 1/2 inch dice and it only took about 10 minutes to cook or so. Not long at all. You MUST let it brown .... adds incredibly to the flavor. Will definitely be making this again and again and again :-)
Karen
9/27/2016 08:20:11 am
This is so delicious and satisfying. I've made it several times. Thanks so much!!!
Debbie
12/6/2016 06:30:59 am
I love this recipe, thank you for sharing! I knew there had to be a way to make a veggie version of hash. The recipe is great as is though I made a few mods to my taste, and I usually use veggie crumbles instead of beans but I tried beans too. I make this all the time now.
kendall
1/27/2017 10:34:44 am
I will be making this for the second time tonight. It is really delicious. A childhood favorite of mine we used to eat from the can, now veganized for the adult me. Thanks for this recipe.
Maggie
2/4/2017 09:40:07 am
Nana used to make hash for me when I was growing up. I loved it more than anything. It meant love and home and all things good. I thought I'd never be able to enjoy it again. Amber, you hit this out of the park!! Delicious! I don't know how you ever came up with this!!
jim
4/27/2017 03:29:45 am
cant wait to try this probably add some rehydrated soy protein
Amy
5/5/2017 08:40:02 am
Just made this recipe and it turned out yummy! This was the first time I've ever used tahini, though, and I found it to be kind of expensive and not super valuable to the recipe flavor-wise. I think I'll just use refried beans next time in place of the tahini to save costs and get a meatier flavor while still adding the same texture.
Gordon
7/10/2017 07:16:19 pm
Awesome recipe, my wife and I loved it. First time using Tahini. I loved the flavors.
Linnea
10/4/2017 08:18:46 pm
My moth is watering. Can't wait to make this! Thank you!
Nicole
12/23/2017 03:59:14 pm
Gonna make this for brunch tomorrow and add some black bean meat substitute crumbles for even more texture. Excited to try! Many thanks for sharing.
Nena
2/12/2018 12:51:27 pm
I am so excited to try this recipe! One question, the ingredient list includes black pepper and garlic powder but the instructions don't say when to add them. I am assuming you are supposed to add them along with the tahini and other ingredients but I just wanted to make sure. I am totally going to try making your recipe this week!
Tara
3/18/2018 06:05:32 pm
Made this today and it was so yummy! I used canned beans that were already salted so I didn't add the soy sauce. I added a couple dashes of liquid smoke as well. Leave a Reply. |
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